Grill.



.No.806,4' 75. PATENTED 1330.5,1905

I W. A. KUNEMAN.

GRILL.

APPIiIOATION FILED NOV. 30, 1904.

2 SHEETS-SHEET 1'.

\ STATES PATENT OFFICE.

- WILLIAM A. K'ONEMAN, or oHIcAco, ILLINOIS.

GRILL. l

Specification of Letters Patent. Patented Dec. 5, 1905.

Application filed November 30, 1904. Serial No. 234.934.

' To all whom it may concern:

' ter-vapor or steam with the hot products of] Be it known that I,WILLIAM A. KoNEMAN,

a citizen of the United States, residing at Chicago, in the county ofCook and State of ,Illinois, haveinvented a new and useful Improvementin Grills, of which the following is a specification.

The primary object of my invention is to provide a grill or broilingutensil of any suitable construction with means for mixing wacombustionemployed in cooking the food on the grill.

" I have found that by cominingling steam.

with the hot products of combustion used in broiling meat sufficientheatis abstracted from the-latter to prevent scorching the meat and alsovolatilization-and carbonization of the fats and juices exudingtherefrom and also that the moistening effect of the steam on the dryheat from the burning fuel directed against the meat rendersit verytender and causes it to retain the juices during cook-p ing withoutbeing contaminated with any taste or flavor from the products ofcombustion;

I have embodied the foregoing improvement as the more important featureof my invention in a novel construction of grill, among the objects ofwhich are to effect .even

distributionof the heat to the food being broiled and enable thebroiling operation to .be (performed without permitting the grease orcooking, to. adapt the steam employed to eX- rippings to come intocontact either with the flame or the surface of the stove used for ertthe efiect of preventing burning on the grill itself ofthe grease ordrippings from meat bein broiled, which burning occasions smoke andisagreeable odor, and to render I all parts of the utensil convenientlyaccessible forcleaning.

A broiler embodying all of the features of my invention is illustratedin the accompanying drawings, in which Figure 1 isv a broken plan view;Fig. 2, a longitudinal vertical section taken on the irregular line 2 ofFig. 2and viewed in the direction of the arrow, and Fig. 3 a transversevertical section taken on the irregular line 3 on Fig. 2 and viewed inthe direction of the arrow.. j

A denotes the bottomless box-like frame of the utensil, formed,preferably, of sheet metal and which'may be provided with handles B onits sides, as shown. A diaphragm when the broiling-flame is C, fittingin the frame some distance above its base, is rigidly fastened in placeand contains numerous perforations a. The diaphragm C is theheat-distributing element of the device and is shown as inclininglengthwise of the frame for use in that position i a plied, as it may besometimes, under the diaphragm at its lower end, when thegradually-increasing height of the space underneath the diaphragm willtend to distribute the heat more uniformly over its under surface andthrough the erforations, though if the flame is applie under the centralpart of the diaphragm the heat distribution will be uniform if the diahragm be horizontal, as it may be.

bove the diaphragm C is. supported, pref- 'erably by hinging tothe'sides of the frame near one end, a diaphra m D, extending to areceptacle E, sup orte between the frame sides. This diap agm is formedwith a regular transverse series of deep corrugations, aflordingchannels or runs 6 for the dri pings, which flow into thereceptacleE, anapertures a, forming outlets for the heating gases are rovided in theupper ridges between channe s. Above thediaphragm D is supported,preferably by being hinged at one end between the sides of the frame, asimilar corrugated diaphragm F, carryingat its free end across-strip dto support said end on e ,the corresponding end portion of the dia- Meatto be grilled is placed on thejdiaw phragm F, and the utensil is suportedoverthe cooking flame or fire. ot shown.) The heatis i'stributed bythe perforated diaphragm C with desirable uniformity, be-' cause of itsnumerouslyerforated character, and passes through t e diaphragm D at its0 enings c and through the openings e in the iaphragm F to effect thebroiling action on the meat. The drippings enter the channels I) throughthe openings e and flow in the IIO a the stove.

channels into the receptacle E, being prevented by the construction fromrunning or dropping into the heating medium or upon The heat vaporizesthe water in the receptacle E and the vapors from the wa ter comminglewith the hot products of combustion which pass through the diaphragm Cand become superheated steam, exerting their heat-obstructing effectupon the products of combustion, With the aforesaid result of preventingthe meat from being scorched and the fats and juices exuding therefromfrom being volatilized and carbonized, the steam also moistening theheat, with the effects on the meat of rendering it very tender, causingit to retain its juices and preventing it from tasting of the productsof combustion, and with the further effect of preventing the drippingsfrom adhering to the surfaces of the utensil and burning.

While the utensil thus described is a grill, it may be used for cookingother food than meat, as for toasting bread, with the advantage of thesteam action of rendering the toast soft and preventing it from beingburned. e

The hinged condition of the corrugated diahragms adapts them to beraised on their es for convenience of access to the parts of tlleutensil for cleaning it.

The details of construction shown and described may be modified invarious particulars without departure from my invention, which is not,therefore, intended to be limited thereto except in those of theappended claims wherein such details are specifically set forth.

What I claim as new, and desire to secure by Letters Patent, is

1. In a grill, the combination with a frame, of a perforated lowerheat-distributing diaphragm, a perforated upper diaphragm, and means forcommingling steam with the hot products of combustion from thecookingfire in their course through said lower diaphragm to the foodimposed upon said upper diaphragm to be cooked, substantially as and forthe purpose set forth.

2. In a grill, the combination with a frame, of a perforated lowerheat-distributing diaphragm, a perforated upper diaphragm, and awater-rece tacle supported on said frame to be heated in the cookingoperation for vaporizing the water in said receptacle and supplyingsteam to the hot products of comustion from the cooking-fire in theircourse through said lower diaphragm to the food imposed upon said upperdiaphragm to be cooked, substantially as and for the purpose set forth.

3. In a grill, the combination with a frame, of a perforatedheat-distributing lower diaphragm, a corrugated diaphragm above saidower diaphragm provided with apertures and forming channels, and anupper diaphragm provided with drip-apertures open- I ing to saidchannels.

4. In a grill, the combination with a frame, of a perforatedheat-distributing lower diaphragm, a corrugated diaphragm above saidlower diaphragm, forming channels and provided with apertures above thebase portions of the channels, and an upper corrugated diaphragmprovided with drip-apertures out of registration with the apertures inthe lower corrugated diaphragm.

5. In a grill, the combination with a frame, of a perforatedheat-distributing lower diaphragm, a corrugated diaphragm above saidlower diaphragm, forming channels and provided with apertures in theupper ridges between channels, and an upper corrugated diaphragmprovided with drip-apertures in the base portions of its depressionsregistering with the imperforate base portions of the channels in onecorrugated diaphragm be low it.

6. In a grill, the combination with a frame, of a perforatedheat-distributing lower diaphragm, a corrugated diaphragm above saidlower diaphragm provided with apertures and forming channels, an upperdiaphragm provided with drip-apertures opening to said channels, and awater-vaporizing rece rtacle supported on said frame, substantialy asand for the purpose set forth.

7. In a grill, the combination with a frame, of a perforatedheat-distributing lower diahragm, a corrugated diaphragm above saidlbwer diaphragm, forming channels and provided with apertures in theupper ridges between channels, an up or corrugated dia phragm providedwith rip-apertures in the base portions of its depressions registerinwith the base portions of the channels in the corrugated diaphragm belowi t, and was ter-vaporizing receptacle supported in said frame,substantially as and for the purpose set forth.

8. In a grill, the combination with a frame, of a perforatedheat-distributing lower diaphragm, a corrugated diaphragm above saidower diaphragm, forming channels and provided with apertures above thebase portions of the channels, a receptacle on the frame at thedischarge end of said corrugated diaphragm, and an upper corrugated diaphragm provided with drip-apertures out of registration with theapertures in the lower corrugated diaphragmf 9, In a grill, thecombination with a frame, of a perforated heat-distributing lower diaphragm, a corrugated diaphragm forming channels and hinged at one end toextend over said lower diaphragm and provided with apertures above thebase portions of the channels, and an upper corrugated diaphragm hingedat one end to extend over said firstnamed corrugated diaphragm andprovided with drip-apertures out of registration with gated di'aphra mhinged at one end to we tend over sai first-named corrugated diaphragmand provided with drip-apertures registering with the base portionsofthe phannels in the corrugated diaphragm be- 0W it.

WILLIAM A. KQNEMAN.

In presence of, I M. S. MACKENZIE, J. H. LANDES.

